Rastegay
Description
Rastegai are "unsealed" buns with various fillings—can be vegetarian, meat, fish, or egg-based. I prefer rastegai made with milk, as the dough turns out tender and delicious, but make sure to cover it with a cloth while working, since the dough dries out quickly. Bake in a well-preheated oven at up to 180°C (356°F) for at least 25 minutes. Do not skip the proofing step; otherwise, the buns may crack in the oven. See more details in the recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dissolve salt, sugar, and yeast in warm milk. The milk should be 38-39 degrees for optimal yeast activation.
- 3
Step 3
Add the eggs and mix. It's best if the eggs are at room temperature.
- 4
Step 4
Add half of the flour, start mixing the dough with a spoon, then gradually pour in the vegetable oil. Add the remaining flour and knead the dough. The dough should be soft and slightly sticky; do not over-knead it, otherwise it will rise poorly and the buns won't be fluffy.
- 5
Step 5
Cover the dough with a clean cloth and place in a warm spot for 1 hour.
- 6
Step 6
Now make the filling. Peel the potatoes, cut them into large pieces, cover with cold water, add a little salt, and cook until tender for 25–30 minutes.
- 7
Step 7
Dice the onion and mushrooms finely. Sauté in vegetable oil with a pinch of salt until cooked through.
- 8
Step 8
Drain all the water from the cooked potatoes, mash them with a masher, then add mushrooms and onions together with the fat they were fried in. Add herbs and mix well, adjust seasoning with salt.
- 9
Step 9
Transfer the filling to a plate and let it cool.
- 10
Step 10
After an hour, the dough will rise and increase in size by 2-3 times. Gently press it down with your hands.
- 11
Step 11
Divide the dough into 12 pieces. Roll into balls and cover with a towel to prevent drying.
- 12
Step 12
Roll out one piece of dough. Place two heaping tablespoons of filling.
- 13
Step 13
Pinch the edges on both sides, leaving a small opening in the center. Repeat with the remaining dough and filling.
- 14
Step 14
Grease the baking sheet with vegetable oil. Place the open buns a short distance apart from each other. Cover with a towel and let rise for 20 minutes. Turn on the oven to 180 degrees and let it heat up well.
- 15
Step 15
Brush the rastegai with egg white, egg yolk, or simply beaten egg; milk can also be used. Bake in the oven for 25 minutes.
- 16
Step 16
The rastegai are ready! Let them cool slightly and serve!
- 17
Step 17
Remove from the oven and serve warm or cooled.